If you have ever craved that perfect Southern comfort meal that hugs your soul and fills your kitchen with irresistible aromas, then this Chicken Fried Steak with Country Gravy Recipe is exactly what you need. Imagine tender, crispy-coated cube steaks fried to golden perfection, smothered in a creamy, pepper-kissed country gravy that elevates every bite. This dish is a classic for a reason: it combines simple ingredients in the most delightful way, making it an all-time favorite that warms both heart and belly.
Ingredients You’ll Need
This Chicken Fried Steak with Country Gravy Recipe shines because of its straightforward, pantry-friendly ingredients that work in harmony to build layers of flavor, texture, and that iconic Southern golden hue. Each one plays a crucial role: the seasonings bring depth, the flour creates the crispy crust, and the milk-based gravy ties everything together with creamy richness.
- 4 beef cube steaks (about 6 ounces each): These tender cuts are perfect for quick frying and absorb all the delicious flavors.
- 1 cup all-purpose flour, divided: Essential for dredging and creating a crunchy coating and thick gravy base.
- 1 teaspoon salt: Balances the flavors and enhances the meat’s natural taste.
- 1/2 teaspoon black pepper: Adds mild heat and complexity to both steak and gravy.
- 1/2 teaspoon paprika: Infuses a subtle smoky warmth and beautiful color to the coating.
- 1/4 teaspoon garlic powder: A hint of garlicky goodness that brings the crust to life.
- 2 large eggs: The magic binders that help the coating stick and create that signature crust.
- 1/4 cup milk: Keeps the egg wash smooth and helps with the dredging process.
- 1/2 cup vegetable oil for frying: The perfect frying medium for a crispy exterior without overpowering flavor.
- 2 tablespoons unsalted butter: Adds richness and depth to the country gravy.
- 2 tablespoons all-purpose flour for gravy: The thickening agent that transforms milk into luscious gravy.
- 2 cups whole milk: Creates a creamy base for the country gravy with a silky finish.
- 1/2 teaspoon salt (for gravy): Season the gravy just right for full flavor impact.
- 1/4 teaspoon black pepper (for gravy): Gives the gravy a gentle kick, complementing the crust.
- Pinch of cayenne (optional): Adds subtle heat that livens the country gravy without overwhelming it.
How to Make Chicken Fried Steak with Country Gravy Recipe
Step 1: Prep Your Steaks
Start by patting your cube steaks dry with paper towels. This important step ensures the flour coating sticks beautifully. Mix 3/4 cup of flour with salt, pepper, paprika, and garlic powder in a shallow bowl, creating the seasoning blend that will give your crust a flavorful crunch.
Step 2: Dredge with Care
In a separate bowl, whisk the eggs and 1/4 cup of milk until well combined. Now, take each steak and dredge it first in the seasoned flour, ensuring every surface is coated. Then dip it into the egg wash, letting excess drip off, and into the flour once again, pressing lightly so the coating stays put and forms that irresistible crispy shell when fried.
Step 3: Fry to Golden Perfection
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. When hot, carefully place the steaks in the skillet and fry each side for 3 to 4 minutes until golden brown and cooked through. The sizzling sound is your cue that deliciousness is happening! Place the cooked steaks on a paper towel-lined plate to drain any excess oil.
Step 4: Whip Up the Country Gravy
Don’t clean your skillet just yet. Lower the heat to medium and melt 2 tablespoons butter in the same pan, stirring in 2 tablespoons flour. Cook this roux for about a minute to eliminate any raw flour taste, then slowly whisk in 2 cups whole milk, stirring continuously to avoid lumps. Let the gravy thicken, then season with salt, pepper, and a pinch of cayenne if you like a little zing.
Step 5: Combine and Serve
Return the steaks to the skillet for a light coat of gravy or serve the gravy spooned generously over each steak. This final touch wraps your crispy creation in creamy Southern comfort that’s hard to resist.
How to Serve Chicken Fried Steak with Country Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a fresh pop of color and a mild oniony flavor that cuts through the richness wonderfully. For a bit more texture, crispy fried onions on top are a delightful addition that contrasts the creamy gravy.
Side Dishes
This Chicken Fried Steak with Country Gravy Recipe pairs perfectly with fluffy mashed potatoes that catch every bit of gravy, or flaky buttermilk biscuits that soak up the sauce in the best way. For a balanced plate, add a side of buttered green beans or roasted carrots to brighten the meal with some veggies.
Creative Ways to Present
For a modern twist, serve the steak sliced over a bed of creamy grits or pile everything into a hearty breakfast biscuit sandwich for a crowd-pleasing brunch. Alternatively, plate your steaks individually with a drizzle of gravy artfully swooshed around for Instagram-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Place leftover chicken fried steak and gravy in an airtight container and refrigerate for up to 3 days. This allows the flavors to mellow even more, and it’s super easy to reheat when you want a quick comfort meal.
Freezing
You can freeze leftover steaks and gravy separately in freezer-safe containers or bags for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture retention.
Reheating
Reheat the steaks gently in a skillet over medium heat to keep the crust crisp, and warm the gravy in a saucepan, stirring occasionally. Avoid microwaving if possible to preserve the delicious texture that makes this Chicken Fried Steak with Country Gravy Recipe so special.
FAQs
Can I use a different cut of beef for chicken fried steak?
Absolutely! While cube steaks are traditional due to their tenderness, you can use thinly pounded round steak or sirloin. Just make sure the meat is tender enough to cook quickly without becoming tough.
What can I substitute for the all-purpose flour?
For gluten-free options, try a blend of rice flour or gluten-free all-purpose flour, but keep an eye on the coating as it may brown faster. Almond flour is another alternative, though it will change the texture slightly.
How do I get the coating extra crispy?
After dredging, let the steaks rest on a wire rack or plate for about 10 minutes before frying. This helps the coating adhere better and results in crunchier crust.
Can I make the country gravy spicy?
Yes! Add more cayenne pepper or even a dash of hot sauce to the gravy to give it a spicy kick that pairs beautifully with the crispy steak.
Is this recipe suitable for beginners?
Definitely. The steps are straightforward and use simple techniques, making this Chicken Fried Steak with Country Gravy Recipe a great one to master for anyone looking to impress with classic Southern fare.
Final Thoughts
This Chicken Fried Steak with Country Gravy Recipe is truly like a warm hug on a plate—comforting, hearty, and bursting with flavor. It’s perfect for family dinners, special occasions, or anytime you want to indulge in a taste of Southern tradition. Go ahead and give it a try; I promise it’ll soon become a favorite in your recipe rotation, with that crispy crust and luscious gravy making every bite unforgettable.
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Chicken Fried Steak with Country Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This classic Southern American recipe features tender beef cube steaks coated in a seasoned flour mixture, fried to a golden crisp, and served with a rich and creamy country gravy. Perfect for a comforting main course, the chicken fried steak combines crispy texture and flavorful gravy in every bite.
Ingredients
Steak and Coating
- 4 beef cube steaks, about 6 ounces each
- 1 cup all-purpose flour, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 large eggs
- 1/4 cup milk
- 1/2 cup vegetable oil for frying
Country Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
Instructions
- Prepare the Steaks: Pat the cube steaks dry using paper towels to remove excess moisture, ensuring a crispier coating when fried. In a shallow bowl, combine 3/4 cup of all-purpose flour with salt, black pepper, paprika, and garlic powder to create the seasoned flour mixture.
- Set Up Dredging Stations: In another bowl, whisk together the eggs and 1/4 cup of milk until fully blended. This will act as the wet component for the breading process.
- Dredge the Steaks: Coat each steak first with the seasoned flour mixture, then dip into the egg and milk wash, and finally dredge them again in the seasoned flour, pressing lightly so the coating adheres well.
- Fry the Steaks: Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat. Once hot, fry the steaks for 3 to 4 minutes per side until they turn golden brown and are cooked through. Use a meat thermometer to confirm the internal temperature reaches 145°F. Remove the steaks and place them on a paper towel-lined plate to drain excess oil.
- Make the Country Gravy: Using the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of flour and cook for about 1 minute to form a roux. Gradually pour in 2 cups of whole milk while continuously whisking, preventing lumps. Continue to cook and stir until the gravy thickens.
- Season the Gravy: Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of cayenne pepper if desired, stirring well to combine all flavors.
- Serve: Return the fried steaks to the skillet briefly to coat them lightly with the creamy country gravy, or alternatively, spoon the gravy over the steaks when plating. Serve hot with your favorite sides like mashed potatoes or biscuits for a classic Southern meal experience.
Notes
- For extra crispy coating, let the dredged steaks rest for 10 minutes before frying.
- Use a meat thermometer to ensure the steaks are cooked to an internal temperature of 145°F for safety and optimal texture.
- Serve with mashed potatoes or biscuits to complement the rich gravy and crispy steak.
